Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          butternut squash -- steamed until soft
     3/4  cup           low sodium beef broth
   2      teaspoons     margarine
     1/4  cup           onion -- finely chopped
   1      tablespoon    all-purpose flour
   1      cup           lowfat 1% milk
   3      ounces        cheddar cheese -- lowfat, shredded
   1      tablespoon    parmesan cheese -- freshly grated
   2      cups          broccoli florets -- steamed & chopped

Preparation:

In blender or food processor, add cooked squash and broth; puree until smooth and set aside. Meanwhile, in large nonstick saucepan, melt margarine over medium-high heat. Add onion and cook, stirring constantly, until soft, 4-5 minutes. Sprinkle with flour; cook 1 minute more. Gradually add squash mixture and milk; cook, stirring gently, until just below boiling. Add cheddar and Parmesan cheeses; whisk until fully melted. Stir in broccoli; serve immediately.

Nutritional Information:

201 calories, 10 g fat, 5 g saturated fat, 26 mg cholesterol, 245 mg sodium, 17 g carbohydrates, 4 g fiber, 12 g protein, 314 mg calcium per serving.